Ingredients:
1 head of Napa cabbage (about 2 lbs), cored and thinly sliced
1/4 cup of coarse sea salt
1/2 cup of water
1/4 cup of sugar
1/4 cup of fish sauce
1/4 cup of Korean chili flakes
2 tbsp of grated ginger
2 tbsp of grated garlic
1 tbsp of jeotgal (salted seafood) or anchovy sauce
1/4 cup of sliced green onions
1/4 cup of sliced carrots
1/4 cup of sliced radishes
1/4 cup of sliced onion
Instructions:
Place the cabbage in a large bowl and sprinkle with the sea salt. Toss to combine, then let it sit for 1 hour to soften.
Rinse the cabbage thoroughly under cold water to remove the salt. Drain and squeeze out any excess water.
In a small saucepan, mix together the water, sugar, fish sauce, chili flakes, ginger, garlic, and jeotgal or anchovy sauce. Bring to a simmer and stir until the sugar is dissolved. Remove from heat and let cool.
Add the green onions, carrots, radishes, and onion to the cabbage. Pour the cooled sauce over the top and toss to combine.
Transfer the kimchi to a clean glass jar or ceramic container with a tight-fitting lid. Press down on the kimchi to remove any air bubbles and to ensure that the vegetables are fully submerged in the liquid.
Let the kimchi ferment at room temperature for 2-3 days, or until it has reached your desired level of fermentation. Once it has fermented, transfer the kimchi to the refrigerator.
The kimchi will keep in the refrigerator for up to 6 months.
